80 Calorie Zucchini Cocoa Pancakes Recipe

Name: 80 Calorie Zucchini Cocoa Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon flax seeds mixed with 2-3 tbsp water; 1/2 cup whole wheat flour or GF flour; 1/2 tablespoon Truvia brown baking sugar; 1 tablespoon unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; Dash of sea salt; 1/4 teaspoon cinnamon; 1 very ripe banana; 1/4 cup shredded zucchini (~1/4 to 1/2 medium sized zucchini); 1/2 cup unsweetened almond milk (can sub any milk if not vegan); 1/4 teaspoon vanilla extract

Servings: persons

1 tablespoon flax seeds mixed with 2-3 tbsp water
1/2 cup whole wheat flour or GF flour
1/2 tablespoon Truvia brown baking sugar
1 tablespoon unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Dash of sea salt
1/4 teaspoon cinnamon
1 very ripe banana
1/4 cup shredded zucchini (~1/4 to 1/2 medium sized zucchini)
1/2 cup unsweetened almond milk (can sub any milk if not vegan)
1/4 teaspoon vanilla extract

1
Make flax egg by combining flax seeds and water in small bowl
2
Refrigerate flax with water 15 to 30 minutes until mixture thickens & has an egg like consistency
3
Combine dry ingredients in large bowl & mix well
4
Combine wet ingredients in medium bowl
5
Stir wet ingredients into the large bowl of dry ingredients until combined - do not over stir
6
Heat a large griddle over medium heat & spray with cooking oil
7
Pour pancake batter 1/3 cup at a time onto the griddle
8
Cook the pancakes 5 minutes until bubbles form on the top and the bottoms become golden brown
9
Flip pancakes, cook an additional 4 to 6 minutes
10
Cool on a baking rack & serve

288

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 tablespoon flax seeds mixed with 2-3 tbsp water, 1/2 cup whole wheat flour or GF flour, 1/2 tablespoon Truvia brown baking sugar, 1 tablespoon unsweetened cocoa powder, and more.

Yes, 80 Calorie Zucchini Cocoa Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

80 Calorie Zucchini Cocoa Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions